Start by cooking your rice according to package instructions. In a medium saucepan, bring water to a boil, add the rice, cover, and reduce to a simmer for about 15-20 minutes until fully cooked and fluffy. Once done, fluff with a fork and set aside to keep warm while you prepare the chicken and veggies.

In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat. Add sliced chicken breast and season lightly with salt. Sauté the chicken for about 5-7 minutes until it’s golden brown and no longer pink in the center. Stir occasionally to ensure even cooking and prevent sticking, then transfer the chicken to a plate once done.

In the same skillet, add a touch more olive oil if needed, then toss in sliced bell peppers and onions. Sauté the vegetables over medium heat for around 3-4 minutes until they are tender but still crisp.

Stir the sautéed chicken back into the skillet with the vegetables. Sprinkle in the fajita seasoning and add a splash of water to help coat everything evenly. Stir well and let the mix cook for an additional minute.

To serve, begin layering your Chicken Fajita Rice Bowls. Place a generous scoop of cooked rice at the bottom of each bowl, then top with the seasoned chicken and vegetable mixture.

Finally, invite everyone to customize their Chicken Fajita Rice Bowls with their favorite toppings, such as shredded cheese, sour cream, or Greek yogurt.